For the wings:
2 pounds (900 g) chicken wings, tips cut off and cut apart

For the sauce:
2 tablespoons (28 ml) chili sauce
1½ tablespoons (20 ml) lime juice
2 teaspoons teriyaki sauce
½ teaspoon soy sauce
½ teaspoon fresh minced garlic
3 tablespoons (40 g) turbinado sugar
½ teaspoon dried ginger
½ teaspoon lime zest

1. Spray your crock with nonstick cooking spray. 
2. Place the wings into the crock.
3. In a bowl, combine the ingredients for the sauce and pour it over the wings.
4. Cover the crock and cook on LOW for 4 to 6 hours or on HIGH for 2 to 4 hours.

Recommended Slow Cooker Size: 2 quart (2L)
Yield: 8 to 10 servings

Excerpted from The-Gluten-Free-Slow-Cooker, Fair Winds Press